Fresh Pea Soup With Lemon Creme Fraiche Recipe

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Servings: 6

Ingredients

Cost per serving $0.53 view details
  • 4 1/2 lb fresh garden peas
  • 1 Tbsp. unsalted butter
  • 10 x green onions thinly sliced
  • 2 1/2 c. chicken stock
  • 2 c. water
  • 1/2 c. heavy cream Salt to taste Freshly-grnd black pepper to taste
  • 1/2 c. creme fraiche
  • 1 Tbsp. lowfat milk - (to 2)
  • 1/2 tsp grated lemon zest
  • 1 1/2 tsp fresh lemon juice Salt to taste Freshly-grnd black pepper to taste Fresh lemon zest (optional) Fresh chive blossoms (optional)

Directions

  1. Shell the peas, reserving 8 of the pods. You should have about 5 1/2 c. peas. Set the peas and pods aside. Have ready a large bowl of ice water in that a soup pot can be nested.
  2. In the soup pot over medium heat, heat the butter. Add in the green onions and cook, stirring occasionally, till soft, about 5 min. Increase the heat to medium-high and add in the peas, the reserved pods, chicken stock, and water. Bring to a boil, reduce the heat to medium-low, and simmer till the peas and pods are tender, about 5 min. Remove from the heat and nest the pot in the bowl of ice water. Stir occasionally till cold, about 20 min.
  3. Using a blender and working in batches, puree the cooled pea mix on high speed till smooth, 2 to 3 min for each batch. Strain through a fine-mesh sieve into a clean saucepan. Stir in the cream. Season to taste with salt and pepper.
  4. To make the lemon creme fraiche, in a bowl, whisk together the creme fraiche and sufficient of the lowfat milk to make a barely fluid mix. Add in the zest and lemon juice and season to taste with salt and pepper.
  5. To serve, place the soup over medium heat and reheat to serving temperature. Ladle into warmed bowls and drizzle with the lemon creme fraiche, dividing it proportionately. Garnish with lemon zest and chive blossoms, if you like.
  6. This recipe yields 4 to 6 servings.
  7. Comments: It is essential to use very fresh, tiny, young spring peas for this soup, as the larger ones are starchy. Cooling the soup in an ice-water bath will ensure which it keeps its bright-green color. This soup can also be served cool.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 226g
Recipe makes 6 servings
Calories 43  
Calories from Fat 19 44%
Total Fat 2.11g 3%
Saturated Fat 1.27g 5%
Trans Fat 0.0g  
Cholesterol 5mg 2%
Sodium 199mg 8%
Potassium 154mg 4%
Total Carbs 4.65g 1%
Dietary Fiber 1.1g 4%
Sugars 0.7g 0%
Protein 1.72g 3%
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